I usually add extra chili powder. The spicier the better
- 1 tablespoon vegetable oil
- 1 tablespoon unsweetened cocoa powder
- 2 bay leaf
- 1/4 cup chili powder
- 1 28-oz can whole tomatoes in juice
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoon dried oregano
- 1 1/2 pound ground turkey
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon ground cumin
- 2 medium onion chopped
- 1 8 ounce can tomato sauce
- 3 cup beef broth
- 3 15-oz can white beans rinsed and drained
- Carbohydrate 43.6926203123067 g
- Cholesterol 55.28157009375 mg
- Fat 6.74884986534425 g
- Fiber 11.879631190112 g
- Protein 41.2695223029045 g
- Saturated Fat 2.00910867092171 g
- Serving Size 1 1 Serving (1019g)
- Sodium 2614.11142043745 mg
- Sugar 31.8129891221947 g
- Trans Fat 0.794313053480868 g
- Calories 391 calories
Step-by-step
- Heat oil in a heavy pot over medium heat.
- Add onions; sautee until light brown and tender, about 10 minutes.
- Add oregano and cumin; stir for 1 minute.
- Increase the heat to medium-high.
- Add turkey; stir until no longer pink.
- Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon.
- Add the tomatoes with juice.
- Mix in broth and tomato sauce.
- Bring to a boil.
- Reduce heat and simmer for 45 minutes, stirring occasionally.
- Add the beans to the chili and simmer until the flavours blend, about 10 minutes.
- Discard the bay leaves.
- When ready to serve, garnish with red onion, cilantro and plain yogurt.
Chili powder drives the flavor profile of this pot, carrying the primary weight of the seasoning blend before the aromatics even join the fat. Ground turkey requires careful attention during browning; cook the meat over medium-high heat until all pink color vanishes, ensuring proper Maillard reaction development without drying out the lean protein. Budget-conscious cooks can easily substitute dried white beans soaked overnight for canned varieties, using a one-to-two cup ratio for dry-to-cooked yields while significantly lowering per-serving costs. Dietary adjustments remain straightforward for this formulation. Swap the beef broth for a rich vegetable stock to eliminate red meat components entirely, or use gluten-free tamari if modifying for specific grain sensitivities, provided you check the tomato sauce label for hidden thickeners. Avoid the common pitfall of adding acidic tomato products too early, which halts onion softening if introduced before the alliums turn translucent. Simmer the uncovered pot for 45 minutes to reduce excess moisture, achieving a thick consistency that coats the back of a spoon. Discard the bay leaves prior to plating to prevent bitter notes from overpowering the warming spices.
